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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, July 21-24, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – Radish Slaw

Simple Suppers – Beef Chili

Something for the Sweet Tooth – Roasted Figs with Whipped Cream Chocolate and Cinnamon (with Farm to Dinner Party Table video!)

Condiments Galore – White Peach Salsa

Soup of the Week – Summer Veggie Goodness Soup

Quick and Easy – Midday Cantaloupe Salad


Super Salads

Radish Slaw

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • Dressing: ½ to 1 t fresh dill, chopped
  • ¼ T fresh (or ¼ t dried) basil, chopped
  • ½ T fresh (or ½ t dried) parsley, chopped
  • ½ C spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • ½ t apple cider vinegar
  • ½ T olive oil
  • 2 T milk (or cream)
  • ¼ C Greek (or plain) yogurt
  • ½ t honey
  • Slaw: ½ C radish (any kind), grated (or minced)
  • ½ C celery, diced (or minced)
  • 1 C carrot, grated (or minced)

Directions:

  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!

Simple Suppers

Beef Chili

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • 2 lb. ground beef
  • 2 white onions, chopped
  • 1 T chili powder
  • ½ T sweet paprika
  • 1 T smoked paprika
  • pinch cumin
  • pepper
  • 2 bell peppers, chopped
  • 1 hot pepper, leave seeds and ribs (optional), chopped
  • 6 cloves garlic, minced
  • (you could also add kidney beans (15-30 oz.), green beans, or summer squash)
  • 3 T balsamic vinegar
  • 2-28 oz. cans diced tomatoes
  • 1 T lemon juice
  • 1 t sriracha hot sauce
  • 2-3 t salt
  • cheese, grated, for topping
  • onions, chopped, for topping

Directions:

  1. Heat a large soup pot. When hot, add beef and seasonings through pepper. Break apart (or mash using a potato masher) and cook over medium-low heat for about 5 minutes.
  2. Add onion and cook for about 5 minutes.
  3. Add peppers and cook for about 5 minutes more.
  4. Add garlic and cook for about 3 minutes.
  5. Add balsamic vinegar through salt. Stir to combine and bring to a boil. Reduce to a simmer and cook for about 2 hours, stirring every once in a while.
  6. Served topped with cheese and onions.

Something for the Sweet Tooth

Roasted Figs with Whipped Cream Chocolate and Cinnamon

with Farm to Dinner Party Table video!

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 12-18 figs, quartered
  • ½ to 1 pint whipping cream
  • ⅛ to ¼ C coconut palm sugar
  • 1 t vanilla extract
  • 3.5 oz. dark chocolate
  • cinnamon, for topping

Directions: 

  1. Pre-heat oven to 375F.
  2. Line a baking sheet with parchment paper. Place figs on baking sheet with a bit of space between them if possible. Roast for 10-20 minutes, or until figs are slightly crispy and caramelized.
  3. Whip cream with sugar and vanilla using an electric mixer or by hand. Whip until stiff peaks form.
  4. Heat about 1 C water in a pot. Place a bowl in the pot – it needs to be large enough so that it rests on the edge of the pot on its own and does not touch the boiling water. Break chocolate into pieces in the bowl. Stir with a spoon as it melts. Once melted, remove from pot (carefully, bowl will be hot).
  5. Spoon figs into a bowl and top with whipped cream, a drizzle of chocolate, and a sprinkle of cinnamon. Serve immediately.

Condiments Galore

White Peach Salsa

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 C white peaches, diced
  • 1/2 to 1 t apple cider vinegar
  • pinch pepper
  • salt, to taste
  • 1 1/2 C white onion, diced
  • 1/2 C water
  • 1 chili pepper, ribs and seeds removed, diced (for spicier: leave seeds and ribs, or add another chili pepper)
  • 1/2 to 1 t lemon juice

Directions:

  1. All ingredients in a sauce pan. Bring to a boil, then reduce to a simmer and cook for about 60 minutes, or until liquid has reduced and it’s thickened, stirring occasionally.
  2. Taste and adjust salt if needed.
  3. Pour into a jar and refrigerate.

Notes:

Serve with Christy’s Lavash Chips or regular corn chips.


Soup of the Week

Summer Veggie Goodness Soup

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • ½ medium white onion, diced
  • ½ medium yellow onion, diced
  • 1 C celery, diced
  • 3 cloves garlic
  • 1 tbsp savory
  • 1 tsp thyme
  • 1 tsp oregano
  • 32 ounces  vegetable broth
  • 15 ounces tomato sauce
  • 1 cup potatoes (chopped small)
  • 1 cup carrots (chopped small)
  • 1 cup summer squash, chopped
  • 1 cup garbanzo beans
  • 1 cup prepared fava beans (or green beans)
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • Red pepper flakes to taste

Directions:

  1. Sauté onions and celery until translucent. Add garlic and sauté for about a minute. Add savory, thyme, and oregano and cook for another minute (really opens up the flavors in the herbs and you can adjust to taste). Add broth, tomato sauce, potatoes, and carrots and bring to a boil.
  2. Once the potatoes and carrots are soft add garbanzo beans, fava (or green) beans, squash, and tomato paste.  Bring back to a boil and then simmer for 10 minutes.
  3. Ladle into bowls and add salt, pepper and red pepper flakes to taste.

Quick and Easy

Midday Cantaloupe Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • cantaloupe, cut into small cubes
  • 2 teaspoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 slices salami, cut into thin strips
  • 1 tablespoon chives, chopped
  • 1 cup crumbled soft cheese (goat cheese, cream cheese, etc.)
  • Salt and pepper to taste

Directions:

  1. Place the cantaloupe cubes in a bowl and season with salt and pepper. Toss with olive oil and vinegar.
  2. Serve and allow each person to add salami, chives, and cheese as desired.

Author Rachel Oberg

More posts by Rachel Oberg

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